The roots of the vineyards lie in the lands of Cappellania, a town on the heights of Spotorno where, almost 50 years ago, Mr. Mario began to take care of the first vineyards and founded the first cellar for the production of Pigato, which then, in honor of the lands on which it stood, called the “Chaplaincy Company”. Today Riccardo has chosen to follow in his father Mario's footsteps and in 2000 the company becomes SANCIO AZIENDA AGRICOLA. From the vineyards, exposed on the traditional dry stone wall terraces, the typical wines of the hills of the Ligurian hinterland are obtained, producing Lumassina, Vermentino , Pigato, Rossese.
The grapes are harvested manually in special ventilated boxes and taken to the cellar as quickly as possible, where, after an initial visual inspection, they are weighed and conveyed into the tank (cryomaceration for white grapes or vinification of red grapes) or into the press for pressing soft (white vinification).
Fermentations take place in stainless steel tanks at a controlled temperature, for red wines with repeated breaking of the cap with pumping over and oxygenation. The refinement of white wines is carried out on their own fine lees. To respect the organoleptic characteristics as much as possible, the filtrations take place with the aid of membrane filter cartridges, which are decidedly less invasive than traditional cartons. Bottling takes place in the company with a FIMER nine-tap bottling machine with depressor to create the pre-capping vacuum.
